Lemon Fiesta Cake

• 10 tablespoons butter
• 1 1/2 cups white sugar
• 3 eggs
• 1 tablespoon grated lemon zest
• 2 1/2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup buttermilk
• 3/4 teaspoon lemon extract
• 1/2 cup golden raisins
• 1/3 cup white sugar
• 1/3 cup butter
• 1 1/2 tablespoons water
• 2 tablespoons fresh lemon juice

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt pan.
2. Cream 1/2 cup plus 2 tablespoons butter and 1 1/2 cups sugar until fluffy. Add eggs one at a time beating after each addition. Blend in the lemon peel.
3. In a separate bowl, mix flour, salt, soda and baking powder. Add flour mixture alternately with buttermilk to creamed butter mixture. Add lemon extract and raisins.
4. Bake at 325 degrees F (165 degrees C) for 50 minutes cool 5 minutes, then turn out onto serving plate. Prick hot cake with skewer or fork and pour on lemon topping.
5. Combine 1/3 cup sugar, 1/3 cup butter and water in a saucepan and heat until butter melts. Add lemon juice . Spoon over hot cake.

butter, white sugar, eggs, lemon zest, flour, salt, baking soda, baking powder, buttermilk, lemon extract, golden raisins, white sugar, butter, water, lemon juice

Taken from www.allrecipes.com/recipe/8360/lemon-fiesta-cake/ (may not work)